Beer and Garlic Marinade for Chicken

By á-6416

Ingredients

• (1) 11 oz bottle dark Mexican beer
• 3 tablespoons sesame seed oil
• 5 large cloves of garlic, minced, approximately 1 1/2 tablespoons
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspooon cayenne pepper
• 4-5 lbs chicken, I used 10 boneless skinless chicken thighs

Preparation

Step 1

Place the chicken in a gallon size Ziploc bag or an airtight container. Whisk together the marinade ingredients and pour over the chicken. Turning the bag or container to coat the pieces evenly. Let rest in the refrigerator for 12-36 hours. I try to marinate chicken for 24 hours most of the time, because the longer times make a huge different in the flavor.

When ready to cook the meat, let the chicken rest on the counter for 30 minutes to an hour prior to cooking. I was marinating boneless skinless chicken thighs this time, so we cooked the meat on medium heat, 6 minutes on each side. Then increased the heat to closer to high and cooked it another 4 minutes. It was absolutely perfect; tender, juicy and loaded with great flavors. Enjoy!

FREEZER MEAL: Combine the marinade and chicken in a gallon size Ziploc and freeze them together. When you are ready to cook the chicken, thaw in the refrigerator, allowing the marinade to work it's flavors throughout the meat. Once thawed, cook as described above.